Main content starts here, tab to start navigating
a person posing for a camera

Keith Blauschild, CEC

The Chef

American Culinary Federation Certified Executive Chef
American Culinary Federation Certified Evaluator
Graduate,  Culinary Institute of America
Alumni Council Elected Member for the Culinary Institute of America
Sommelier, Master Court of Sommeliers, Level 1
Owner, The Cook and The Cork restaurant, Coral Springs, Florida (2014)
Owner, Parkland Chef Catering (2007)
Wine Spectator Award of Excellence 2014,15,16,17,18, 2019 & 2020
DiRona Fine Dining Award 2015,16,17,18,19, 20

Keith Blauschild got his first opportunity working in a kitchen at the age of 13, with a job as a dishwasher—and he’s been employed in kitchens ever since. He attended the Culinary Institute of America, graduating in 1988. While there, he was chosen to study in Japan with Master Ice Sculptors at Shimizu Ice Academy in Tokyo. The artistry and precision required in his ice sculpting have served Keith well in his culinary career.

career & catering
Today, Keith is a Certified Executive Chef with 35 years of experience in the hotel and resort industry. He has held executive chef positions in a variety of top South Florida kitchens, including The Doral Ocean Resort and Doral Country Club, Lauderdale Yacht Club. Polo Club Boca Raton and PGA Resort and Spa. In 2006, Keith founded Parkland Chef Catering with his wife/business partner, Dena Lowell. With Parkland Chef, Keith prides himself on combining spectacular presentation and artistry with delicious food. Chef Keith is able to produce miraculous culinary results from anywhere—including a variety of challenging off-premise sites and events.